Pioneer Woman Snickerdoodle Recipe
Who can resist the soft and chewy texture of a freshly-baked cookie? And when that cookie is a warm snickerdoodle, it's impossible not to reach for more. With their cinnamon-sugar coating, these snickerdoodle cookies are the perfect treat for any occasion. Whether it's a cozy night in or a potluck party, these cookies are sure to be a hit.
Classic Snickerdoodle
First up, the classic snickerdoodle. This recipe is tried and true, and it never fails to bring a smile to your face. With a simple blend of flour, cream of tartar, and cinnamon, these cookies are the perfect balance of sweet and spicy.
Ingredients:
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Instructions:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add in the eggs, one at a time, and mix until well combined. Be sure to scrape down the sides of the bowl.
- In a separate mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Add the dry ingredients to the wet ingredients, and mix until just combined.
- In a small mixing bowl, combine the remaining 2 tablespoons of sugar and 2 teaspoons of cinnamon.
- Roll the dough into 1 1/2 inch balls, then roll each ball in the cinnamon-sugar mixture until well coated.
- Place the cookies on a parchment-lined baking sheet, and bake at 350°F for 12-15 minutes, or until lightly golden brown.
- Cool the cookies on a wire rack, and enjoy!
Snickerdoodle Sandwich Cookies
If you're looking for something a little more decadent, these snickerdoodle sandwich cookies are sure to hit the spot. Filled with a creamy vanilla frosting, these cookies are the perfect indulgence.
Ingredients:
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
Instructions:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
- In a separate mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Add the dry ingredients to the wet ingredients, and mix until just combined.
- In a small mixing bowl, combine the remaining 2 tablespoons of sugar and 2 teaspoons of cinnamon.
- Roll the dough into 1 1/2 inch balls, then roll each ball in the cinnamon-sugar mixture until well coated.
- Place the cookies on a parchment-lined baking sheet, and bake at 350°F for 12-15 minutes, or until lightly golden brown.
- Cool the cookies on a wire rack.
- To make the frosting, beat the butter in a medium mixing bowl until light and fluffy.
- Add in the powdered sugar, a little at a time, and beat until well combined.
- Beat in the vanilla extract.
- Add in the heavy cream, one tablespoon at a time, and beat until the frosting is light and fluffy.
- Spread a generous amount of frosting onto the bottom of one cookie, then place another cookie on top to make a sandwich.
- Repeat with the remaining cookies and frosting.
- Cool the cookies in the refrigerator for 15-20 minutes, then enjoy!
These snickerdoodle cookies are the perfect treat for any occasion. So next time you're in the mood for something sweet, whip up a batch of these cookies and indulge in their warm, cinnamon-sugar goodness.
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